Pasta Recipes: Spicy Crab Pasta

Pasta Recipes

 

 

I love my pasta recipes as many of you well know I do. I was doing a lot of Asian recipes by requests over the last few months and then a week or two ago I started getting hit up by some long term subbers on my Youtube channel to make pasta recipes again. As a foodie it's really difficult to keep everyone happy so I have to jump around alot and it seems like there are so many recipes and so little time to make them all.

So last week I made I did one of my pasta recipes called Pasta With Eggs And Anchovies for my subbers and this week I am going to do one of my really easy pasta recipes called Spicy Crab Pasta. I have been trying lately to not have to go out shopping each week to make my dishes because my cupboards, pantries, and fridge are PACKED to the gills! So I am trying to lighten the load in my place before going out and spending more money of provisions and then stuff gets forgotten and they go bad in which case I have wasted money.

Luckily enough I have more pasta and tomatoes and sauce  in my house than the prime minister of Italy! I came across a can of lump crab claw meat in my fridge and thought about pasta recipes that I could make this week and I decided to make for you my readers and Youtube subbers one of my newest pasta recipes. This week I am going to make Spicy Crab Pasta.  This pasta recipe will have the flavors of Southeast Asia incorporated into it. As far as pasta recipes are concerned I could call this dish Thai Crab Pasta or Spicy Crab Pasta as I am doing.

As far as pasta recipes go this is not a traditional Italian pasta recipes, rather this is a pasta recipe born of a need to use what I have on hand and it will be delicious. A lot of the flavors of Southeast Asia will be present. The fragrance of garlic and chilies along with the savory odors of basil and cilantro will make this one of my favorite pasta recipes to make over and over again!


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Pasta Recipes Egg Recipes Pasta With Eggs And Anchovies

Pasta Recipes

 

This week it's back to pasta recipes folks. Yup! I was going to go the Asian route again but I got slammed by emails from people that enjoy my pasta recipes, so this week it's back to pasta recipes! Actually this weeks recipe is going to be a bit of a fusion between pasta recipes and egg recipes.

This week I was watching a fellow Youtuber make one of my favorite egg recipes. A simple appetizer by my favorite chef in the world Jacques Pepin. One of his simplest egg recipes is eggs with anchovies. I know it sounds weird but believe you me this little recipe works. It's hard boiled eggs covered in a mayo hot sauce with anchovy fillets on top and then topped again with some red onion and capers. Delicious!

Well, this week one of my Youtube subs made his version of this recipe and I thought I would go one step further and blend the two into a fusion of pasta recipes and egg recipes. So this week I am going to be making one of my new pasta recipes fused with one of my favorite egg recipes and I will be making pasta with eggs and anchovies in a creamy gorgonzola mornay sauce.

The mornay sauce is called a "small sauce' that comes from on of the five mother sauces developed by chef Georges Auguste Escoffier. He developed a set of five mother sauces from which hundreds of other smaller sauces could be developed. A true genius in the culinary arts. Mornay sauce can be used in pasta recipes and in egg recipes as well as a sauce on veggies. Mornay sauce or variations of it make the best mac and cheese you will ever have!

So onward and upward we go! This dish that I am making this week is not one of my traditional pasta recipes nor is it considered something to be called traditional egg recipes but the combination of the two work very well together and I think you will enjoy it. So please watch the video and make this recipe at home and make it your own and I would love to hear from you!


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Italian Food: Polenta Con Ragù Di Funghi Great Mushroom Recipes

Italian Food

 

 

This week I am back to making some Italian food for you my loyal readers and Youtube subscribers. I am going to make one of my favorit mushroom recipes today. I am still getting bombarded with requests for Malay cuisine and I promise to get back to it ASAP! I am just trying to make dishes right now that I can make with the things I have on hand here in my house because I am so well stocked that sometimes I forget just how well stocked I am and then I run the chance of things going bad and I don't like to waste money that way.

So I went looking around my pantries this week and I found some polenta which is a favorite Italian food of mine and I also found some dried shitake mushrooms which I keep on hand quite often along with dried porcini mushrooms as well. I was seeing something forming! I love mushroom recipes!  I also had some tomato paste and all the herbs and spices I needed to make some Italian food. The only thing I really had to buy this week was mushrooms. So I just got back in the door and I am writing this post and I came back with one pound of baby portobello mushrooms and some white button mushrooms to make one of my favorite mushrooms recipes and that is mushroom ragu! Polenta Con Ragù Di Funghi! In other words polenta with mushroom ragu! This is simple Italian food at it's best and one of the easiest mushroom recipes that I know how to make and it is delicious!

I mean lets look at some facts. Some of the best known dishes in the world are actually peasant foods from the rural areas of their respective countries. Polenta isn't a rich man's dish in Italy and neither is mushrooms unless you get into the tuffles both black and white and then you are talking BIG MONEY! The fact is that when it comes to Italian food many of the dishes that are world famous and known started out as humble working man's food.  I love mushrooms and I love making mushroom recipes and this dish of polenta and mushroom ragu is one of my best and favorites.

Now as far as mushroom recipes are concerned  you can make this dish as strictly vegetarian by just making the mushroom ragu and then making the polenta and that's fine! I add a light touch of either bacon or Italian sausage to the mix to add a level of flavor that you usually don't get in this dish and it's wonderful! So if you love Italian food and you love mushrooms and mushroom recipes then I urge you to make this dish and make it your own either vegetarian or not just make it your own and I promise you that you will just love it as much as I do. Enjoy the video!

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Israeli Couscous: Jewish Food! Shashlik: Russian Food! A Great Combination For Dinner

Have you ever had shashlik? What? You have never had shashlik? Have you ever had Israeli couscous? What? You haven't had Israeli couscous? You are missing out! This week I am making shashlik which is Russian food and Israeli couscous which is Jewish food! The two of these cuisines makes an excellent combination and an excellent meal to make your entire family very happy. Shashlik is claimed by so many countries and cultures that in my research I could not really find out who made shashlik first. All I know is that I have eaten it twice this week and it was delicious!

In Russia Shashlik or Shashlyk as it's pronounced  is a barbequed skewered meat dish that is served in Russia and althrough the eastern block of Europe as well as in other parts of the world such as Israel, Pakistan, India, Mongolia, Morocco and central Asia. The word Shashlyk means skewered meat.y BBQ the shashlik on a grill called a "mangal" which is a square fire pit filled with charcoal or wood or a combination of both. Shashlik can be made out of any type of meat you like such as chicken, pork, beef, veal or lamb. Depending on where you are in the world and what the cultural or religious beliefs are in place will dictate which meat will be used in the shashlik. Shashlik traditionally is marinated in a highly acidic marinade overnight and this acidity helps to break down the proteins in the meat and also makes for really tender meat. As with any dish from any country in the world there are a million and one ways to make a dish. This particular shashlik recipe is a cross between the Uzbek, Russian, Georgian and Israeli recipes as I find it to be one of the more simpler and delicious shashlik recipes out there. Everyone has their own way of making shashlik and I am sure they are all DELICIOUS!

Shashlik is a kabob style of Russian food but shashlik is not a shish kabob although many people do confuse the two.  As I stated shashlik comes from many parts of the world from Russia, Bulgaria to Israel and more. With shashlik recipes all the recipes are interchangeable. All of the meats can be used to make this dish, beef, chicken, veal, lamb. When making shashlik you can separate the chunks of meat with a vegetable like onion or a tomato or even a piece of fat or just about any kind of vegetable will work.

Shashlik is not a shish kabob although many people do confuse the two. The difference is the preparation of the shashlik which is the making of a highly acidic marinade along with herbs and spices that help to break down the proteins in the meat being used and hence keep the meat nice and tender. There are any number of ways to make the marinade acidic such as vinegar, wine, or citric acid from lemons or limes.

Shashlik is probably the best known skewered meat dish that is prepared all over the world and everyone claims to have created it.  It can be served with warm flat bread or rolls and an assortment of salads, it is a delicious way to become familiar with a true international dish! The version of shashlik that I am making is a bit of a cross from the Uzbek, Estonian, Russian and Georgian and Israeli  versions of this dish as they are all very close.  I will be making a side dish of Israeli couscous with sun dried tomatoes and kalamata olives. This two dishes from two cultures truly compliment each other. Enjoy the video and make this recipe your own!



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Jewish Food: Kasha? Kasha Recipes? Kupecheskaya!

 Hi everyone! This week I am making Jewish food. That's right! Jewish food. I know this is a basic departure from the usual Asian or Italian cuisine that I love so much but I am doing it. I am making a traditional Jewish food called Kasha or Kasha Varniskes. I am actually going to make one of the more popular kasha recipes called "Kupecheskaya." This kasha version is the traditional Russian Jewish kasha. I have been taking requests on my Youtube channel for a long time and one of my viewer sent me an email and asked my to make some Jewish food.

I don't have much experience with Jewish food, I mean I have had chopped liver and matzo ball soup but I have never really delved into Jewish food. So to me this was more than just a request, this was a bit of a challenge. I sat on my kaboose for about a week doing research into Jewish food and I found kasha! There are a few kasha recipes out there and they are all basically the same as kasha is a basic type of dish of buckwheat or groats and either egg noodle bowtie pasta or semolina farfalle pasta and some other small variations to the ingredients of the dish.

Kasha recipes are a very basic dish to make and can be made as either a vegetarian or vegan dish if you like by using some form of cooking oil like vegetable or olive oil. The traditional kasha recipes call for either rendered chicken fat or cooking oil. I am going the traditional route today and I will be using rendered chicken fat in my kasha.

Kasha is as I said buckwheat groats and the word "Varnishkes" is the Yiddish/Jewish term for the bowtie pasta used in kasha recipes. The Russian also use ground up buckwheat in their blini pancakes which the Russians eat with caviar. Buckwheat groats are also used in Japan and other countries to make soba noodles for dishes like Korean japchea. In eastern Europe kasha  and kasha recipes are a crowd pleasing comfort food that is delicious and good for you.

So this week I picked my favorite of the kasha recipes that I found and I will be making Russian kasha varnishkes or "Kupecheskaya" which is the kasha made with sauteed onions, garlic, mushrooms and scrambled eggs. Sometimes the scrambled eggs are omitted and hard boiled eggs are used instead. Kasha is either served as a main course or as a side dish to beef brisket or anything else you would like to serve it with. Go ahead and make some kasha and various kasha recipes I know you will love it as much as I do now. Enjoy the video and I hope to hear some good comments.



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Indian Cuisine: Paneer Recipes: My Paneer Recipes

Hi guys! This week I am making Paneer Recipes. If any of you don't know what paneer is then this is a treat. Paneer is Indian cottage cheese! It's basically a farmers cheese that can be purchased in an Indian grocery store or easily made at home. Paneer is a cheese that does not melt so it's perfect for lot's of different Paneer Recipes or recipes that require a cheese much like feta or farmers cheese. I find it to be a very versatile product. Most Paneer recipes that I am familiar with come from India. I have been watching many of my favorite Indian cooks on Youtube for months and one of them is owned by a girl named Aditi and her channel is called the eateastindian channel. I was watching this channel week after week as she made different Paneer Recipes. This is how I was introduced to paneer. There are so many Paneer recipes in India that it's mind boggling. I didn't even know that cheese was something used in Indian cuisine until watching the eateastindian channel on Youtube.

I told Aditi that I was going to have to make some paneer recipes of my own. She had been watching my channel and thought that me making some Paneer Recipes would be a great idea. I asked if I should make some traditional Paneer Recipes or should I come up with something on my own. She told me to go ahead and make some of my own Paneer Recipes as the world is full of traditional Indian Paneer Recipes.

So I had to think long and hard this week as to how I would like to prepare my Paneer Recipes. So this week I am going to make a pan seared paneer encrusted with za'atar spice topped with a nice Dijon mustard dill cream sauce. Then I will make a paneer orzo pilaf with oregan, basil, sundried tomatoes, almonds, garlic and shallots. Yum! I will also make a spring vegetable and paneer pasta dish of pan seared paneer mixed into sauteed zucchini, yellow squash, shallots, garlic, tomato along with some herbs and this will either be served on linguine. I am sure these Paneer Recipes will be pleasing to the eye's and palate.

I really struggled a bit this week trying to come up with these Paneer Recipes but it truth after watching videos on how to make paneer and how to make a multitude of Paneer Recipes it has just all come together for me. paneer is a very versatile food and Paneer recipes are just about as endless as the imagination. Just because paneer is a cheese used in India does not mean that this delicious cheese product cannot be used in the recipes of other nations. I have also found that it's cheaper to make paneer cheese or cottage cheese or even Feta cheese at home rather than buying it at the local market. So I hope you enjoy the Paneer recipes and I hope you try them at home and make them your own. Enjoy the video!



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Pasta Recipes: Linguine With Clams The Richard Blaine Way!

Pasta Recipes

 



 

 

 

 

Well, this week guys it's pasta recipes once again! It's going to be linguine with clams! Whoohoo! I know it's been awhile since I made an Italian dish but this week it's back to pasta recipes by request from one of my Youtube subscribers from England.

I don't know what it is but I'm really popular in England! I get tons of requests from the UK all the time. I feel like Bill Haley! He was a rocker in the 1950's who was even more famous than Elvis in England back in the rockin' 1950's!

I was looking over my extensive list of pasta recipes this week to come up with something simple and yet delicious for my subber. Her name is Mirella and she is a really nice person to have watching my videos! She has become my #1 fan and that's OK by me!

So I am digging through my list of pasta recipes and I came up with linguine with clams! I know what a lot of you are thinking. "Linguine with clams! Plain old boring linguine with clams just like everyone else does it!" Not the case here guys!

My version of linguine with clams will have multiple layers of flavors and textures well beyond just canned/or fresh clams in the shell and some garlic and oil! BORING! When it comes to pasta recipes I like to really work with them and either keep them traditional/conventional Italian/Sicilian or I like to mix it up a bit and truly make the dish something special. That is the case with my linguine with clams recipe!

My linguine with clams will have the benefit of butter, capers, anchovies and basil along with just a light dusting of the pungent flavor and aroma of Gorgonzola cheese! So I asked my subber Mirella about how she felt about me making here linguine with clams? Here reply to me was "Richaaaard! We love the same foods! I WANT TO MARRY YOU!" Needless to say I was blushing from head to to! Who knew that pasta recipes like linguine with clams could net you a marriage proposal! Now I know! So kick back and enjoy the video! Make this linguine with clams your recipe! Play with it and make it something special! Who know you might get a marriage proposal for it like I did!

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